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Charred Tuscan Tbmatoes with Eggplant Enjoy one last taste of summer - Tuscan style. Serves six to eight. Ingredients 2 tablespoons butter V* cup bread crumbs (plain or flavored) 1 large egg plant (2-3 pounds, peeled and cut lengthwise into Vi inch thick slices) Vi cup olive oil 3-4 tomatoes (cored and cut in half - peeled and seed, if desired) 2 tablespoons fresh thyme leaves Sprig or two of fresh thyme for garnish Directions Melt butter in a small frying pan. Stir in bread crumbs. Cook over low heat until bread crumbs are lightly browned and fragrant. Set aside. Brush eggplant lightly with oil. Grill on medium high heat (350-400 degrees) pressing down to make grill marks (a pancake turner works well). Turn eggplant and cover. Cook till done - three to four minutes. Eggplant See Recipes. Page 7
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